Crispy Coconut Tofu Stir-fry (Printable Version)
Crunchy coconut tofu baked to perfection, served with colorful stir-fried vegetables in a savory sauce.
# Ingredient List:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 0.8-inch cubes
02 - 1/4 cup unsweetened coconut milk
03 - 2 tbsp soy sauce or tamari for gluten-free option
04 - 3/4 cup unsweetened shredded coconut
05 - 1/2 cup panko breadcrumbs, gluten-free if needed
06 - 2 tbsp cornstarch
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp neutral oil such as canola or sunflower
→ Stir Fry Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 medium carrot, julienned
13 - 1 cup snap peas, trimmed
14 - 2 spring onions, sliced
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, minced
17 - 2 tbsp soy sauce
18 - 1 tbsp sesame oil
19 - 1 tsp maple syrup or agave
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - 2 tbsp fresh cilantro, chopped
22 - Lime wedges
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine coconut milk and soy sauce in a shallow bowl. On a separate plate, mix shredded coconut, panko, cornstarch, salt, and black pepper.
03 - Dip tofu cubes into the coconut milk mixture, then coat evenly with the coconut-panko mixture.
04 - Arrange coated tofu on the prepared baking sheet, drizzle with oil, and bake for 20 to 25 minutes, flipping halfway, until golden and crispy.
05 - While tofu bakes, heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; sauté for 1 minute.
06 - Add julienned carrot, sliced red and yellow bell peppers, and snap peas. Stir-fry for 4 to 5 minutes until vegetables are crisp-tender.
07 - Stir in soy sauce and maple syrup, tossing to coat vegetables evenly. Remove from heat and fold in sliced spring onions.
08 - Plate the stir-fried vegetables topped with crispy coconut tofu. Garnish with toasted sesame seeds, chopped cilantro, and lime wedges.
# Expert Tips:
01 -
- The coconut crust gets so shatteringly crisp in the oven you can hear it crunch across the table.
- Everything comes together in under an hour, which means you can make it on a weeknight without losing your mind.
- The maple soy glaze on the veggies is just sweet enough to balance the savory tofu without tasting like dessert.
02 -
- If you skip pressing the tofu, the coating will slide right off in the oven and you'll end up with soggy, sad cubes instead of crispy golden ones.
- Flipping the tofu halfway through baking is the only way to get an even crust on all sides, I learned this after serving lopsided batches for weeks.
- Don't crowd the veggies in the pan or they'll steam instead of stir-fry, and you'll lose that crisp-tender texture that makes this dish sing.
03 -
- Use one hand for the wet mixture and one for the dry coating to keep your fingers from getting completely covered in batter.
- Let the tofu rest on the baking sheet for a minute after it comes out of the oven so the crust sets fully and doesn't fall off when you move it.
- Taste the stir fry sauce before adding it to the veggies and adjust the sweetness or saltiness to your liking, every soy sauce is a little different.